Japanese Red Bean Dorayaki

Instructions

1. Prepare the batter
   In a large mixing bowl, beat the eggs and sugar with an electric mixer until pale and thick (about 4-5 minutes). The mixture should form ribbons when the beater is lifted. Add honey, mirin, and vanilla extract (if using) and mix well.
2. Add dry ingredients
   Sift the flour and baking powder into the egg mixture. Gently fold in the dry ingredients using a spatula until just combined. Be careful not to overmix. Add 2-3 tablespoons of water and the vegetable oil, and stir until incorporated. The batter should be smooth with no lumps.
3. Rest the batter
   Cover the bowl with plastic wrap and let the batter rest at room temperature for 15 minutes. This allows the gluten to relax and results in softer pancakes.
4. Cook the pancakes
   Heat a non-stick pan over medium-low heat. When the pan is hot, wipe it with an oiled paper towel. Pour about 2 tablespoons of batter for each pancake, making 3-inch circles. Cook until bubbles form on the surface and the edges become dry (about 2 minutes). Flip and cook the other side for 1 minute until golden brown. Transfer to a plate and cover with a damp cloth to prevent drying. Repeat with remaining batter.
5. Prepare the filling
   If your red bean paste is too firm, warm it slightly in the microwave for 15-20 seconds to make it easier to spread. You can also add 1-2 tablespoons of water and mix until smooth for a softer consistency.
6. Assemble the dorayaki
   Pair pancakes of similar size together. Place about 1-2 tablespoons of red bean paste in the center of the flat side of one pancake. Spread it leaving a 1/2-inch border around the edge. Place another pancake on top (flat side facing the filling) and gently press the edges together.
7. Rest and serve
   Wrap each dorayaki individually in plastic wrap and let them rest for at least 30 minutes to allow the flavors to meld. This also softens the pancakes slightly. Serve at room temperature.